Salmon cakes. Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. This is a recipe for my Grandmother's famous salmon cakes. It is a family recipe that has been passed down through generations. Serve with macaroni and cheese or any other type of side dish.

Salmon cakes will also keep in the fridge for several days, so you can make a batch on the weekend to take to lunch during the work week. A good recipe for salmon cakes calls for salty, tangy, spicy, and fresh ingredients that complement the rich savoriness of salmon. Salmon is buttery with a hint of sweetness, which is complemented by the. You can have Salmon cakes using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Salmon cakes

Prepare 1 1/4 lb of Salmon filets.
It's 2 tbsp of chopped parsley.
It's 1/2 tbsp of lemon juice.
It's 1 of salt and pepper.
Prepare 1 1/2 tsp of Old Bay Seasoning.
It's 3/4 cup of small diced white onion.
Prepare 1/2 tsp of minced garlic.
Prepare 1/2 cup of small diced red bell pepper.
You need 1/2 cup of small diced Green bell pepper.
It's 2 tbsp of butter.
You need 2 tbsp of olive oil.
You need 1 cup of Panko bread crumbs.

I cooked them using half butter and oil. It imparts a little better flavor then oil alone. Serve salmon cakes with sauce and lemon wedges. To make fresh breadcrumbs: Trim crusts from firm sandwich bread..

Salmon cakes step by step

Chop salmon filets in 1/4 to 1/3 pieces and mix well with bread crumbs, green peppers, red peppers, onions, lemon juice, minced garlic, old bay seasoning, parsley, and salt and pepper to taste..
Portion out 1/4 cup of salmon mixture and use hands to form into 3/4 inch thick patties. Continue to portion. You should have about 8 patties.
Place cakes on a baking sheet with parchment paper, and sit them in the freezer until surface moisture has evaporated..
Add butter and olive oil to a large skillet over medium high heat..
Add salmon cakes and cook until medium golden brown, about 2 minutes. Turn cakes over and continue cooking for 2 more minutes. Transfer salmon cakes to a plate lined with paper towel and serve..

Drain on paper towel lined plate. I doubled the recipe ingredients, and used one fourteen and a half oz. can of pink salmon). If you use canned salmon, be sure to omit the additional salt, and to press out all liquid from the salmon. I increased the cayenne pepper a bit, and the dear hub couldn't say enough good about these salmon cakes -- even with canned salmon. They make a quick, easy meatless entree.